Epic Creamy Chicken Pepper Curry with Rice

By Jason Griffith

There is something inherently soul-warming about a big bowl of curry. When you combine the bold, aromatic spices of a traditional curry with a rich, velvety cream sauce and the crunch of fresh bell peppers, you get a meal that feels like a hug from the inside out. This Epic Creamy Chicken Pepper Curry is my go-to when I want a restaurant-quality meal without the restaurant-quality wait time.

In just about 30 minutes, you can transform simple chicken breasts and garden-fresh peppers into a decadent masterpiece that outshines any takeout container. Whether you are a curry connoisseur or a newcomer to global flavors, this recipe is designed to be approachable, adaptable, and—most importantly—delicious.

Why I Love This Recipe

What sets this recipe apart from my other favorite dinners, like this Mexican Chicken and Rice Casserole, is the balance of textures. You have the tender, protein-packed chicken strips paired with peppers that still have a bit of a “snap” to them, all swimming in a sauce that is thick enough to coat a spoon.

It is also incredibly versatile. While I love the deep comfort of heavy cream, I often swap it out for coconut milk to give it a tropical flare. It’s a “pantry staple” kind of meal; as long as you have curry powder and chicken in the freezer, you are halfway to a gourmet dinner.

Ingredients

To make this creamy curry, you will need a few fresh produce items and some common spice rack essentials:

• Chicken: 500g chicken breast, cut into thin strips for quick cooking.
• Aromatics: 1 large onion (thinly sliced) and 3 cloves of garlic (minced).
• The Peppers: 1 red bell pepper and 1 green bell pepper, sliced into strips.
• The Spice Blend: 1 tbsp curry powder, 1 tsp chili flakes (adjust for heat), 1 tsp ground black pepper, and salt to taste.
• Cooking Fat: 2 tbsp oil or butter.
• The Creamy Base: 200ml heavy cream (or full-fat coconut milk).
• For Serving: 2 cups of hot, fluffy cooked white rice.

Swaps and Notes

• The Protein: You can easily swap the chicken breast for chicken thighs if you prefer juicier meat. For a vegetarian version, chickpeas or firm tofu work beautifully.
• The Veggies: If you don’t have bell peppers, zucchini or snap peas are excellent substitutes.
• Dairy-Free: As mentioned, coconut milk is the perfect 1:1 swap for heavy cream. It adds a subtle sweetness that pairs perfectly with the curry powder.
• Heat Level: This recipe has a moderate kick. if you prefer a mild curry, omit the chili flakes and stick to the black pepper.

Step-by-Step Instructions

1. Sauté the Base: Heat your oil or butter in a large skillet over medium heat. Add the onions and garlic. Sauté them for about 3–5 minutes until the onions become translucent and the garlic is fragrant.
2. Brown the Chicken: Add the chicken strips to the skillet. Increase the heat slightly and cook until the chicken is lightly browned on all sides. You don’t need to cook it all the way through yet, as it will simmer in the sauce later.
3. Seasoning: Stir in the curry powder, black pepper, chili flakes, and salt. Toasting the spices with the meat for 60 seconds helps release the essential oils and deepens the flavor profile.
4. Add the Peppers: Toss in the sliced red and green bell peppers. Cook for 3–5 minutes. You want them to soften slightly but maintain their vibrant color and a bit of crunch.
5. Simmer and Thicken: Pour in the heavy cream (or coconut milk). Reduce the heat to low-medium. Let the mixture simmer gently for 5–7 minutes. The sauce will reduce and thicken into a glossy, creamy consistency.
6. Serve: Ladle the curry generously over a bed of steamed white rice.

Tips for Success

• Don’t Overcook the Peppers: Adding the peppers toward the end ensures they don’t turn into mush. The contrast between the creamy sauce and the crisp peppers is key.
• Prep Before You Cook: Since this recipe moves fast, have your chicken and peppers sliced and ready to go before you turn on the stove.
• Deglaze the Pan: If bits of chicken stick to the bottom of the pan, the cream will help lift them up—those “brown bits” (fond) are packed with concentrated flavor!

Serving Suggestions and Pairings

This curry is a complete meal on its own, but it pairs beautifully with a few sides. If you are looking for an appetizer to start the meal, these Easy Cheese Stuffed Chicken Wontons provide a great crunchy contrast.

For a drink pairing, the spice of the curry is balanced perfectly by something cold and citrusy, like this Blueberry Lemonade. If you’re feeding a larger crowd and want a variety of textures, you could even serve this alongside Sheet Pan Quesadillas for a fun fusion feast.

Nutritional Information (Per Serving)

• Calories: ~480 kcal
• Protein: 32g
• Carbohydrates: 45g (including rice)
• Fat: 22g
• Fiber: 3g

Storage and Leftover Tips

Curry is one of those rare dishes that actually tastes better the next day as the flavors have more time to meld.

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Reheat on the stovetop over low heat. If the sauce has thickened too much in the fridge, add a splash of water or milk to loosen it up.
• Freezing: This freezes well if made with coconut milk. If using heavy cream, the sauce may separate slightly upon thawing, so I recommend eating it fresh!

More Recipes You Will Love

If you enjoyed the bold, comforting flavors of this curry, you should definitely try these other Southern and spiced favorites from my kitchen:

• Cajun Chicken & Sausage Gumbo – For when you want that deep, slow-cooked comfort.
• Mexican Chicken and Rice Casserole – Another fantastic one-pan wonder for busy nights.

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Final Thoughts

I hope this Creamy Chicken Pepper Curry becomes a staple in your home just as it has in mine. It’s proof that you don’t need hours in the kitchen to produce a meal that tastes like it was simmered all day.

If you try this recipe, please leave a comment below and let me know how it turned out! Don’t forget to follow Chefmaniac on social media for more daily recipe inspiration. Happy cooking!